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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

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| 1. In a large skillet, saute garlic, onion, carrot, parsley, basil and oregano in olive oil until onions are tender. | 2. Add the tomatoes plus 1/4 cup of the can juices and the salt and pepper. Cover and stir frequently, simmering for 10 minutes or until vegetables are tender. Add the cannellini beans and cover. Simmer for 20 minutes. | 3. Cook macaroni according to package directions, drain and toss with butter and Parmesan cheese. Add to cannellini bean mixture. Serve immediately with additional Parmesan cheese, if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garlic	3	cloves	minced	13.41	2.9754	0.5724	0.045
onion	1		chopped	64.0	14.944	1.76	0.16
carrot	1		chopped	52.48	12.2624	1.1904	0.3072
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
basil	2	teaspoons		0.4063	0.0468	0.0556	0.0113
oregano	1	teaspoon		2.65	0.6892	0.09	0.0428
olive oil	4	tablespoons		477.36	0.0	0.0	54.0
tomato	1	can	peeled	62.068999999999996	13.7631	3.2384	0.5397
cannellini bean	2	cups	cooked drained rinsed	-	-	-	-
macaroni	8	ounces		517.0947	26.3764	26.6712	33.9287
butter	2	tablespoons		171.0	7.857	5.343	14.4
parmesan cheese	1/4	cup	grated	74.0	8.0	8.0	1.0
salt pepper	to taste			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.